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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Soup with Broad Beans & Cherry Tomatoes
Soup with Broad Beans and Cherry Tomatoes
(Minestra di Fave e Pomodorini)

1 lb (450 grams) frozen broad beans
7 oz (200 grams) canned cherry tomatoes
2 teaspoons dried bay leaves, chopped
2 teaspoons dried marjoram
2 tbs frozen or fresh parsley, finely chopped
2 tbs dried chives
2 ladles tiny soup pasta (pastina)
4 tablespoons extra virgin olive oil
Chilli pepper oil, if you like
Grated Parmigiano cheese
Bring to a boil 1 liter (35 fl oz or 4 and 1/2 cups) salted water; pour in frozen broad (fava) beans together with dried bay leaves and bring to a boil again.
Cook for about 15 minutes.

Puree the soup and pour back in the saucepan.

Add cherry tomatoes with their juice, marjoram, parsley and chives.

Season to taste with salt and bring to a boil again.

At this point add the pasta and keep cooking according to the time on the pasta package, stirring now and then.

Remember to keep some boiling water over a low heat; in fact you could have to add other water according to your taste.

Remove from the heat, add olive oil and stir.

Serve with grated Parmigiano and spicy hot; everyone will be able to add one of them or both in his dish directly, if he likes.
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